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Topic: L&B Hydrid (Read 6725 times)

I have been playing around with a highly hydrated dough using starter, and the topping sensibilities of L&B Spumoni Gardens in Brooklyn. I am still dialing in TF and bake temp. This one was made with a combination of room temp and cold fermentation, a delicate layer of shredded smoked mozz, a layer of sharp provolone, and slightly reduced San Marzanos. Topped with high quality percorino. Baked in the middle rack with another steel pan just above to radiate heat down.

Very nice pie, looks tasty . I think you can cram way more taste into a large pan pizza then you can on delicate neapolitan doughs. I love the fact that you proofed your dough in a rectangular pan. I find that makes the dough easier to work with when trying to spread it out in a similar shape.

Very nice pie, looks tasty . I think you can cram way more taste into a large pan pizza then you can on delicate neapolitan doughs. I love the fact that you proofed your dough in a rectangular pan. I find that makes the dough easier to work with when trying to spread it out in a similar shape.

Thanks All!

Dave - At this high a hydration, the rectangular shaped pans are a must for me. Any more manipulation than needed can ruin the dough.

John, How was the provolone? Did the smoked mootz flavor come through? Is the hybrid an upgrade from the "original"? Looking to "improve" it?

John - The cheese substitution was definitely a plus for me. The provolone is basically mozzarella anyway, but I was sure to get a high quality one with some sharpness. And yes, the smoked mozz came through very well.

The reason I am playing with this is that I love the idea of the L&B toppings sequence (protecting the cheese for longer bakes, the avalanche of sauce), but I am not a fan of the crumb. The high level of mixing involved and use of commercial yeast does not interest me. I love levains. So this is my attempt at making the style my own. I still need to work out a way to strengthen the dough for the heavy toppings at such a high hydration. My next attempt will be to develop the acids more during fermentation, which will help strengthen the dough - but too much and it gets sour.

John, I wonder if some of the "good things" the oil adds might be accomplished with a little potato flour or the addition of cooked, riced, russet potato.

I like the idea of taking the good from the L&B style (mostly the sauce on top of the cheese) and making a better crust. This is something I did some time ago as well. I was trying to make the ultimate Sicilian. Getting the right moistness and tenderness of crumb were the biggest challenges. I got sidetracked on other stuff and never finished my quest. Hopefully I get make another few attempts and contribute here!

John, I wonder if some of the "good things" the oil adds might be accomplished with a little potato flour or the addition of cooked, riced, russet potato.

I like the idea of taking the good from the L&B style (mostly the sauce on top of the cheese) and making a better crust. This is something I did some time ago as well. I was trying to make the ultimate Sicilian. Getting the right moistness and tenderness of crumb were the biggest challenges. I got sidetracked on other stuff and never finished my quest. Hopefully I get make another few attempts and contribute here!

The addition of potato either as flour or whole might be very interesting. I have never used that ingredient in dough before, so please do contribute your progress. I, too, am after the perfect "sicilian".

The problem I had in my previous attempt was that the center did not rise as much as the edges - this is a highly hydrated dough. I added a mixer session (intermediate mix) into the workflow and only did 2 stretch/folds during the bulk. I also extended the room temperature fermentation by 2 hours to build up more acidity and strength. The result was a very open crumb that held up the heavy toppings evenly, with great oven spring.

This is a near no-knead version using KABF. I wanted to see if letting a highly, highly active starter do it's magic would produce the lightness I am after. I love Organic KABF for it's flavor and strength holding up heavy toppings. So this is an 8 hour, 25% starter dough with 2 stretch and folds and a bench rest shaping - no other mixing. 3% oil, 2% salt.

Peter - This one was 75% hydration, and the starter percentage was of the formula flour. I have tried this same approach with 80% hydration, but I think the oven spring and baking through of the crumb is better at the lower hydration.

In regards to the starter, it was fed three times over the course of two days before being used here. The temperature of the starter was kept at 65 degrees, and the feeding consisted of discarding nearly the entire mix before being fed.